Eggplant Salad (version II)

1 japanese eggplant
3 ounces shelled green soybeans
2 tablespoons white sesame
2 teaspoons light colored miso
1 teaspoon soy sauce
1/2 tablespoon sake
1 teaspoon dab of toupanjiang (spicy chinese miso)

Cut off calyxes from eggplant and cut lengthwise into 6-8 equal strips. Cook in boiling water covered with a lid slightly smaller than the pan. When eggplant is cooked, squeeze off extra water, cut each strip in half crosswise, and let cool.

Boil and shell, if necessary, the green soybeans, and remove the thin film from each bean.

Crush white sesame in a mortar and add seasonings to make sauce. Add the eggplant and green soybeans, and mix.

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